Description

Flaky light pastry filled with a homemade coconut custard that comes together quickly all topped with coconut whipped cream (or regular whipped cream) for a classic coconut cream pie.

Ingredients

Dough
150 grams / 1 1/4 cups plain flour
Pinch of salt
110 grams / 3.9 ounces butter, chilled and cubed
62 milliliters / 1/4 cup ice water
Coconut Custard
400 milliliters / 1 2/3 cups + 1 teaspoon coconut milk
4 egg yolks
100 grams / 1/2 cup superfine/caster sugar
35 grams / 1/3 cup cornstarch
Cream
400 mililiters can coconut cream or 300 milliliters heavy cream, chilled
25 grams / 1/4 cup confectioner's/icing sugar
Topping
17 grams / 1/4 cup flaked coconut, toasted

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Instructions

For the dough, place the flour and salt into a bowl and stir to combine.
Add the cubed butter and toss through the flour to coat completely in flour.
Press each cube between your fingers to thin out and continue tossing through the flour, trying to ensure the butter becomes no smaller than the size of peas.
Add in a little of the ice water and stir to combine, continuing 1 tablespoon at a time until a dough forms, but ensuring it’s not too sticky, but that there are no dry portions in the base of the bowl.
Press firmly into a disc, wrap and refrigerate for 1 hour.
Preheat the oven to 220C/425F.
Lightly flour your surface and both sides of your dough and roll out to 1/4 inch thickness.
Flipping the dough and adding a small sprinkle of flour, where necessary.
Roll the dough around your rolling pin and place into your pie dish.
Pressing therein and trimming the edges, folding 1/2 inch of the dough under the edges and pinching firmly.
Shape your edges by holding your index finger against the inside edge of the pastry and press the outer edges in a V shape on the outer edge.
Return the dough to the fridge for 20 minutes to cool.
Remove, pierce with a fork all over.
Lay greaseproof paper therein and fill with baking beans or rice right up to the edges of your crust.
Bake for 20 minutes until the edges are golden, remove the baking beans and continue to bake until golden all over, approximately 10 further minutes.
Remove and brush over 2 tablespoons egg white) whilst hot.
Set aside to cool completely.
For the coconut custard filling, heat the coconut milk in a saucepan on low until a light simmer begins to form on the edges of your saucepan.
Meanwhile, place the sugar and egg yolks into a bowl and whisk until pale and combined.
Sift the cornflour into the eggs and whisk until well combined and smooth.
Slowly add in 1/4 of the milk to the yolk mixture and whisk to combine until smooth.
Repeat with the hot milk in batches until it has all been added to the yolk mixture and it is smooth.
Pour the custard into the saucepan and place on medium heat whisking as the custard thickens to ensure it remains smooth and doesn’t burn to the bottom or sides of your saucepan.
Once thickened enough to stick to the back of a spoon, pour into your pastry and jiggle in the pie dish to smooth out the top.
Place in the fridge to chill for at least 3 hours or preferably overnight.
Whip the cream until soft peaks and spread evenly over the top.
Garnish with the shredded toasted coconut.
Serve.

Notes

Recipe by Roamingtaste

Nutrition

Calories: 422 calories per serve